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Tandoori Chicken Naan Pizza

  • Author: Morgan
  • Total Time: 1 hour 15 minutes
  • Yield: 3 pizzas 1x


Adapted from BevCooks


Units Scale
  • 1/2 cup plain yogurt, plus more to top
  • Juice of 1 lemon
  • 2 tablespoons vegetable oil, plus more for brushing
  • 4 cloves garlic
  • 2 tablespoons ginger
  • 1 tablespoon hot paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons garam masala
  • 1/2 teaspoon cayenne pepper
  • 2 lbs boneless skinless chicken thighs
  • 2 tablespoons tomato paste
  • 3 pieces naan bread
  • 1/2 red onion, sliced
  • 1 cup mango sliced
  • 1 cup shredded mozzarella
  • Mint, to garnish
  • Cilantro, to garnish
  • Plain yogurt, to top


  1. Combine the yogurt, lemon, oil, garlic, ginger, paprika, cumin, garam masala, and cayenne pepper in a food processor. Process until smooth to make the marinade. Sprinkle the chicken thighs with salt and place in a freezer bag with half of the marinade, turning to coat well. Reserve the remaining half of the marinade in a separate container. Refrigerate 2 hours or overnight.
  2. Preheat the grill to medium-high. Grill the chicken 5 minutes per side, or until it reaches 160 degrees F. Remove from heat and cut into chunks.
  3. Brush the naan with oil. Mix the previously reserved marinade mixture with 2 tablespoons of tomato paste. Add additional yogurt to thin, if necessary, to give a spreadable consistency. Spread the naan with the tomato-yogurt mixture. Top with the red onion, chicken, mango, and mozzarella. Turn down the heat on the grill and place the naan pizzas on, or put the naan pizzas on a shelf above the grill grate. Close the lid and grill until the cheese melts. Remove from heat
  4. Top the pizzas with mint leaves and cilantro, drizzle with yogurt, and serve.
  • Prep Time: 1 hour
  • Cook Time: 15 mins